April 2010 Recipes
Creme De Riz Torte
Yield: 8 servings
1/4 c. raisins
3 T. almond-flavored liqueur
2 c. cooked rice
1/4 c. sugar
1/8 t. salt
1 c. milk
1 c. heavy cream
2 egg yolks, beaten
1 T. butter or margarine
1 t. vanilla extract
1 9-inch tart or pastry shell, baked
2 egg whites
1/4 t. cream of tartar
1/4 c. sugar
1/4 c. toasted sliced almonds
Soak raisins in liqueur for one hour. Combine rice, sugar, salt, milk, cream, raisins and liqueur in 2- to 3-quart saucepan. Cook over medium heat until thick and creamy, stirring frequently. Remove from heat; whisk in egg yolks, butter and vanilla. Turn into tart shell; set aside.
Beat egg whites and cream of tartar in small bowl until frothy. Gradually add sugar, beating continuously, until stiff peaks form to make meringue. Using pastry bag, decorate top of hot pudding with meringue; sprinkle meringue with almonds. Bake at 400° for 3-5 minutes or until meringue is lightly browned.
Recipe and photo credit: USA Rice Federation, www.usarice.com
Spinach Egg Drop Soup
Yields: 4 servings
2 14-14 1/2 oz. cans chicken broth
10 oz. frozen chopped spinach, defrosted, squeezed dry
1/8 t. ground nutmeg
4 eggs, well beaten
1/4 c. grated Parmesan cheese
Heat broth in large saucepan and simmer. Add spinach; cook 5 minutes. Add nutmeg. Adjust heat to maintain simmer. While gently stirring soup, slowly pour in eggs. Remove from heat immediately. Serve with cheese.
Recipe and photo credit: American Egg Board, www.aeb.org
Watermelon Raspberry Jalapeño Salsa
Yield: 3 cups
2 T. vegetable oil
1 c. fresh chopped scallions
1 clove fresh minced garlic
1 or 2 minced seeded jalapeño pepper or to taste
1 c. fresh raspberries
1/2 c. organic sugar
1 c. minced watermelon
8 oz. light cream cheese
Whole grain crisp flatbreads or crackers
Heat the oil in a 3-quart saucepan over medium-high heat. Sauté the scallions, garlic and jalapeños until toasted. Reduce heat to low and add the raspberries and sugar to the pan. Bring to a slow simmer and stir occasionally for 5-7 minutes. Remove from heat to cool. Refrigerate until chilled. Stir in watermelon. Place the cream cheese on a platter and pour salsa over cream cheese. Serve with flatbreads or crackers and the remaining salsa with chips.
Recipe and photo credit: National Watermelon Promotion Board, www.watermelon.org
